Cascara Apricot
12cl
Cascara (30g for 1 litre of water at 95°C, infusion of coffee cherries)
Shake the ingredients then strain into a highball glass filled with ice.
Variant : make the recipe with 10cl of PONTHIER apricot purée + 10cl of Cascara + 4cl of dark rum (Zacapa type) for an alcoholic version.
Products used
Apricot Bergeron Chilled Puree
